Abstract: An exhaust hood for commercial or institutional kitchens. The hood is designed to capture individually each of the plumes emanating from diverse cooking or heating devices disposed beneath the hood and includes means for minimizing the quantity of air removed from the atmosphere ambient to, but outside the hood, this means including a plenum within the hood and individually sized entrance openings into compartments defined above each of the cooking or heating devices and through which ambient air is drawn at a minimum capture velocity for that plume anticipated to be generated by the heating or cooking device that is associated with each compartment. A method for carrying out the invention is disclosed.

Abstract: A powder spray booth (10) for spray coating articles with resinous powder is disclosed. The booth comprises a spray chamber (12) which is secured to a base portion (14). The base portion (14) comprises a clean air plenum section (36) and a trough-like oversprayed powder collection section (34) which is located directly below the spray chamber (12). Filter media (50) are secured to cantilevered filter supports (52) mounted on an interior wall of the powder collection section in fluid communication with the clean air plenum section (36) and the spray chamber (12). The spray chamber (12) is provided with front (16) and rear (20) wall panels comprising lightweight nonconductive lift-up/slide-out panels which may be easily removed to provide wide open access to the spray chamber (12), filter media (50) and collection section (34) to facilitate cleaning and reduce downtime associated with color changeovers.

Abstract: A system for the capture and withdrawal of cooking vapors from above a cooking surface disposed in a room, such as a kitchen, comprising hood means disposed above the cooking surface, means for introducing air from outside the room through an inlet into the space between the cooking surface and the hood to entrain the vapors from the cooking surface, and filter means disposed within the space between the hood and the cooking surface at a vertical height less than the vertical height of the air inlet means for receiving vapor-ladened air and exhausting the same after filtration thereof.